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Baked Ravioli

March 8, 2011 — Leave a comment

Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
Coarse salt & fresh ground pepper
1 1/2 tsp. dried thyme or oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lbs. ravioloi
1 1/2 cups shredded mozzarella
1/2 cup grated parmesan

Method:
1. Prehead the oven to 425. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5.5 cups — 20 to 25 minutes.
2. Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the pot.
3. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with chesses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

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Homemade Chicken Taquitos

January 25, 2011 — Leave a comment

Ingredients:
1/3 c. (3 ounces) cream cheese
1/4 c. green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas
Non stick cooking spray
2 Tbsp vegetable oil (optional)
Kosher salt

Method:
Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20-30 seconds, so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper towels and increase the microwave time.

Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half an inch from the edges, and then roll up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15-20 minutes or until crisp and the ends get golden brown. Cool approx 5 minutes. Serve with sour cream, guacamole, salsa or pico de gallo.

Makes approx 16.

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Oven Roasted Beef Tri-Tip

May 1, 2010 — Leave a comment

For the roast:

1 tsp salt

1/2 tsp freshly ground black pepper

–OR–

3 garlic cloves, minced

1 Tbsp. kosher salt

2 tsp. coarsely ground black pepper

1 tsp. dried or 2 tsp. chopped fresh thyme or rosemary

1.5 – 2.5 pounds beef tri-tip, fat trimmed to 1/4 in.

If using salt and pepper, generously rub them all over the meat. If using garlic rub, first crush or mix well the garlic and salt together, mix in pepper and herb and then generously rub all over meat. In both cases, bring roast to room temperature for an hour before cooking.

Preheat oven to 450 degrees. Place tri-tip, fat-side up, on rack in shallow roasting pan. Roast for 20 minutes, then begin checking internal temperature with thermometer. Remove roast at 115 to 120 degrees for rare, 125 to 130 degrees for medium-rare. Transfer meat to carving board or platter, cover with foil and let rest 10 to 15 minutes before carving so residual heat completes cooking and the juices stabilize.

For the pan sauce (optional) and to serve:

1/2 cup beef or chicken stock

1/4 c. red wine

1/2 tsp. dried or 1 tsp. chopped fresh thyme, rosemary or herb of choice

1 Tbsp. Dijon mustard

Salt and freshly ground black pepper

While roast is resting, pour off fat from roasting pan, place pan over two burners on stove top and add stock, wine and herb. Bring to boil, deglazing the pan. Reduce sauce almost to consistency of syrup. Whisk in mustard and season to taste with salt and pepper.

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Flank Steak

May 1, 2010 — Leave a comment

3 lbs. Flank Steak

1/3 c. White Wine Vinegar

3/4 c. Olive Oil

1.5  T. Rosemary

3 Garlic Cloves

2 tsp. salt

1 tsp. pepper

Method:

Pierce with fork. Marinade 6 hours – 1 day.

Grill 12 minutes.

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Black Bean Sweet Potato Burritos

January 29, 2009 — Leave a comment

3 c. sweet potatoes (peeled & diced)

1/2 onion

-saute in large pan in 1 tbsp. oil until tender

-add water to prevent sticking

2 c. black beans

1 tsp. cumin

3/4 tsp. cinnamon

1/2 tsp. salt

-Add & cook until heated through

8 tortillas (flour)

1 1/2 c. cheddar cheese

Place in a greased 9×13 pan.

bake @ 350 degrees for 20-25 minutes

serve with sour cream, lime & cayenne

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Chimichangas

January 29, 2009 — Leave a comment

One rotisserie chicken (Costco)

Saute 1 lg. onion

One clove garlic

Add chicken & cook for a few minutes

Add 1 qt. tomatoes – drained & chopped

One can diced green chilies

3/4 c. chicken broth

salt/pepper

cook until liquid is almost gone

Place chicken mixture in the middle of tortilla, sprinkle with cheddar cheese, fold sides in and roll. Use toothpicks to hold.

Fry & top with sour cream, salsa, lettuce & avocado. 

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